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Sweet Potato Hashbrown Waffles


  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: Two 9" waffles 1x
  • Diet: Gluten Free

Ingredients

Units Scale
  • 12 oz white sweet potato, shredded
  • 3 tbsp arrowroot starch
  • 1 tbsp coconut oil, softened
  • Salt and pepper to taste (omit pepper for AIP)

Instructions

  • Pat the shredded sweet potato dry to remove any excess water (if needed) and combine with the arrowroot starch, coconut oil, and salt and pepper. Stir until fully incorporated.

  • Preheat your waffle iron to medium-low heat and grease well. Use a spatula or large ladle to scoop half of the sweet potato mixture onto the waffle iron (I use a 10″ waffle iron) and press down to evenly flatten. Close the waffle iron and cook for 4-5 minutes.

  • Once crisp, carefully use tongs to remove the waffle and set it aside. Repeat with the other half of the sweet potato.
  • Serve warm topped with toppings of your choice, or as a side at breakfast.

Notes

All nutrition facts are estimated and will vary.

  • Prep Time: 15
  • Cook Time: 10
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 250
  • Fat: 6.8g
  • Carbohydrates: 44.8g
  • Fiber: 5.5g
  • Protein: 2.7g

Keywords: sweet potato hashbrown waffles